Benefits

• Radishes are excellent source of vitamin C.
• It contains folate, fiber, riboflavin, and potassium, as well as good amounts of copper, vitamin B6.
• It is composed of high dietary fibre, which is very fine for digestive tract.

Storage and Uses

• Chop off the greens and keep the roots unwashed in the refrigerator until you're ready to use them.
• They'll last one to two weeks in a sealed plastic bag.
• Radishes are eaten raw in salads and can also be used in soups, stir-fries or can be added to cooked dishes, or steamed and served as a whole vegetable.
• Can be used to make tasty 'Mulangi Sambar'.